Cherry Rhubarb Turnovers Recipes

CHERRY RHUBARB TURNOVERS

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook 5 minutes. Stir in sugar, almond extract, vanilla and cherries. Cook 6 to 10 minutes, stirring frequently, until mixture thickens. Remove from heat. Cool slightly.
• Separate dough into 8 triangles. Spoon cooled rhubarb-cherry mixture onto center of 4 dough triangles. Top each with 1 remaining dough triangle. Use fork to press edges of dough to seal. Place turnovers on cookie sheet.
• Bake 12 to 15 minutes or until golden brown.
• Remove turnovers from cookie sheet; place on serving plates. Drizzle each with melted frosting. Serve immediately.

RHUBARB TURNOVERS

Steps:

• To prepare dough:
• Place the cut butter in the freezer to chill. Meanwhile, in a mixing bowl, combine the flour, salt, and sugar. Get some ice water ready. Add the chilled butter and cream cheese to the mixing bowl and, with both hands, rub the fat between your fingers through the flour until the texture resembles coarse meal, with some pea-size chunks remaining. Drizzle vinegar and 1 tablespoon ice water into the flour mixture and mix with a large spoon or spatula until the dough just comes together. On a floured surface, turn out the dough and pat gently into a disk. Lightly coat the top surface with flour, cover the disk in plastic wrap, and refrigerate for a minimum of 1 hour before rolling out.
• To make the turnovers:
• In a wide skillet, combine the rhubarb, salt, and nutmeg. Stir in 1 cup sugar and let rest for 10 minutes. Turn the burner on to medium heat and cook the rhubarb until the juices are released, about 5 minutes. Remove the rhubarb from the pan with a slotted spoon, transfer to a plate, and cool in the refrigerator. Continue to cook the remaining liquid until reduced to a syrupy glaze. Let the glaze cool. Return the strained, cooled rhubarb to the cooled glaze and toss to coat. Return the rhubarb mixture to the refrigerator.
• Remove the turnover dough from refrigerator. On a clean, floured surface, roll out the dough to 1/8-inch thick. Using a small plate, bowl, or saucer as a guide, cut out 6-inch circles of dough. Lay each circle on parchment paper, stack the circles, and refrigerate to keep the dough cold.
• Heat the oven to 350°F. In a small bowl, whisk the egg with 1 tablespoon water; set aside. Remove the dough circles from the refrigerator and transfer them to a parchment-lined cookie sheet or baking sheet. Spoon 1/4 cup of the rhubarb mixture onto one half of each dough circle, leaving 1/2 inch of space around the edge. Fold the dough over the rhubarb so the edges meet, and crimp the edges with a fork. Brush the top of the turnover with the egg wash and sprinkle with turbinado sugar. Cut thin slits in the top of the dough over the rhubarb with the tip of a paring knife to let steam escape.
• Bake on the middle rack of the oven until the dough is crisp and golden brown, 30 to 40 minutes. If desired, serve each turnover with 1/2 cup Lemon Buttermilk Ice.

STRAWBERRY RHUBARB TURNOVERS

Steps:

• In a small nonreactive saucepan, combine 1/4 cup water, strawberries, rhubarb and 3 tablespoons of the sugar and heat over medium-high heat. Let mixture simmer for 20 to 30 minutes or until thickened and fruit has broken down, like a thick jam. Remove from heat and let cool to room temperature. When cool, strain off any extra liquid. (Can be prepared in advance.)
• In a small bowl, add remaining 3 tablespoons sugar and vanilla. Every so often, while preparing ingredients, stir with a small fork to combine. The sugar with absorb the vanilla.
• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the rhubarb-strawberry compote with the cream cheese, sour cream, 1 egg, lemon zest and pistachios.
• In a small bowl, beat the remaining egg and add 1 tablespoon of water.
• Cover a large baking sheet with parchment paper or a silicone baking sheet. Working quickly with the dough, unfold the sheets. Cut each sheet into 4 equal squares. Place a scant 1/4 cup filling inside each square and wet the outer edges with egg wash. Fold the pastry over to form a triangle and seal with a fork. Brush with egg wash and sprinkle with the vanilla sugar.
• Transfer to the prepared baking sheet and bake for 25 to 30 minutes. Let rest for 10 minutes before serving. Garnish top with powdered sugar and sliced strawberries.

CHERRY TURNOVERS

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 30 minutes. , Meanwhile, in a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cinnamon. Cool. , Divide dough into eight portions. On a lightly floured surface, roll out each portion into a 5-in. circle. Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork., Place on a greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers. Serve warm.

QUICK CHERRY TURNOVERS

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden. , Place confectioners' sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.

RHUBARB CHERRY CRISP

Steps:

• In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
• Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

CHERRY TURNOVERS

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, using a rolling pin, roll out each sheet of dough, still folded into a rectangle about 10 by 14 inches (trim edges straight with a pizza cutter or knife). Cut each rectangle into quarters to form 8 small rectangles.
• In a medium bowl, combine cherries, flour, granulated sugar, and lemon juice; toss to coat. Mound cherry mixture on one side of each rectangle, leaving a 1/2-inch border. Lightly brush border with water; fold other side of pastry over cherry mixture, and press edges firmly to seal. With a floured fork, crimp edges.
• Transfer turnovers to a baking sheet. With a paring knife, cut 3 to 4 slits in the top of each turnover. Brush tops with egg wash, and sprinkle with sanding sugar.
• Bake until turnovers are golden and puffed, and filling is bubbling, 30 to 40 minutes. Serve warm or at room temperature.

RASPBERRY-RHUBARB TURNOVERS

Steps:

• Line a baking sheet with parchment paper; set aside. On a lightly floured work surface, roll out puff pastry dough to a 17 1/2-by-9 1/2-inch rectangle, about 1/8 inch thick. Using a dry pastry brush, sweep off excess flour. Using a pastry cutter or pizza wheel, trim to a 16-by-8-inch rectangle. Cut out eight 4-inch squares. Place squares on prepared baking sheet; cover with plastic wrap and chill until firm, at least 1 hour or up to 8 hours.
• In a small bowl, mix together sugar and vanilla bean seeds until well combined. Transfer to a medium bowl along with rhubarb, salt, cornstarch, lemon juice and zest; mix until well combined. Gently fold in raspberries. Let filling stand until juicy.
• In a small bowl, whisk together egg yolk and cream; set egg wash aside. Stir filling and strain, discarding excess liquid, and divide equally among the pastry squares, placing it in the center. Brush edges with egg wash. Fold dough diagonally over filling to form a triangle, and press to seal. If desired, crimp the edges using the floured tines of a fork. Place filled turnovers on a baking sheet, covered with plastic wrap, and freeze until firm, 20 to 30 minutes. The filled turnovers can be frozen for up to 3 weeks; no need to thaw before proceeding.
• Preheat oven to 375 degrees. Brush tops of turnovers with egg wash, being careful not to let it drip over the edges, as this will prevent even puffing. Sprinkle generously with sanding sugar, and bake, rotating sheet halfway through, until turnovers are puffed and deep golden, 25 to 35 minutes. Using a thin metal spatula, immediately transfer turnovers to a wire rack to cool. They are best eaten the same day they are baked.